Meta

Potato Chip Crab Cake

Crab cakes, like a spoiled Chihuahua, deserve a nice coat. Why not dress up your delectable mouthful of joy like you would your dog?

This yummy scrumble almost has super powers!

You like sneaky don’t you? This is a great way to get those pesky picky eaters to eat the whole damn meal. Enter potato chips…(insert cheers of ecstatic joy here). Coat up these rock stars with a little potato chip crumble and you are guaranteed to be the hero at tonight’s dinner and quite possible be overwhelmed with expensive presents etc.

I say take advantage while you can and load up these crab cakes with all the veggies in the universe, or what ever is available at the grocery store. I’m using green peppers, red peppers, zucchini and shredded carrots. But you can use more vegetables if you like. Onions, beets, celery, broccoli and cauliflower all work well with this recipe. The picky eaters won’t even notice the difference (see, sneaky!) That’s because the potato chip coating acts like an invisible cloak to what is healthy inside.

Ingredients:

6 oz. Jumbo lumb blue crab meat

1 cup of crushed regular potato chips

1 egg

1 tsp old bay seasoning

1 tbsp Worcestershire sauce

2 tbsp mayonnaise

1/4 cup of green and red pepper minced

1/4 cup of zucchini minced

1/4 cup of shredded carrots minced

1 garlic clove minced

2 tbsp cooking oil for frying

Method to the Rad-ness:

Crush the potato chips by opening the chip bag and squeezing with your hands. Then spread potato chips on a pie plate or regular plate.

In a medium bowl beat the egg. Add the old bay seasoning, Worcestershire sauce, mayonnaise, garlic and all the vegetables. Mix well. Gently stir in the crab meat careful to leave it chunky.

Form the crab mixture into patties and coat with the potato chips.

In a medium frying pan or skillet heat the oil over medium high heat. When the oil is hot add the crab cake patties.

Cook on each side for 2-3 minutes. Drain them on paper lunch bags, if you have them, or paper towel.